Over the last few weeks, we have had a few big harvests of purslane at Felicia’s Farm.

Purslane is a succulent plant with pinkish stems (in wild variety) or greenish stems (in cultivated variety) and edible leaves. It grows rampantly and is usually weeded out by many but its uses in food are slowly becoming popular among gardeners. The leaves give a lemony and peppery taste. This is a great article that lists the best foods that can be paired with purslane to create your own recipe of a salad, soup or pickle! -

This tiny plant also happens to be a nutritional powerhouse. Rich in omega-3 fatty acids, calcium, iron, magnesium, potassium, vitamins (A, B, C) and antioxidants. Michael Pollan, American author and journalist calls purslane one of the two most nutritious plants on earth - a weed with virtues!

While it is said that purslane is native to Southeast Asian, African and Mediterranean regions, it has been growing and cultivated in all parts of the world for a long time. It grows just about anywhere from fertile garden soil to the poorest arid soils which is why you can see purslane plants growing in just about any garden.

Purslane looks similar to ‘hairy-stemmed spurge’ which is a poisonous plant, so be careful while harvesting and consuming!